1Season the rib chops with salt and pepper. Wrap 1 bacon slice around each chop.
2Heat a large skillet over medium-high heat and add the oil. Brown the chops, seam-side down, 4 to 5 minutes per side. Transfer the chops to a large plate.
3Add the onions, rosemary, and caraway seeds to the pan and cook until the onions are soft, 4 to 5 minutes. Cover and cook over medium-low heat for 5 minutes. Stir in salt and pepper to taste and the vinegar.
4Arrange the caramelized onions among 4 plates and place one rib chop on top.
Recipe and image provided by the American Lamb Board